Grilled Gulf Shrimp with Comeback Sauce

Comeback sauce, a Southern condiment traditionally served with fried seafood, makes its way west in this dish from Voyager in Ferndale, Michigan. They pair the sauce with smoky peel-and-eat shrimp that are marinated overnight with garlic and Old Bay seasoning before hitting the grill.
Slideshow:More Shrimp Recipes

Ingredients

1 cup vegetable oil

6 whole garlic cloves plus 1 grated garlic clove, divided

2 tablespoons Old Bay Seasoning

2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied

1 cup mayonnaise (preferably Duke’s)

1/2 cup ketchup

1 celery stalk, peeled and minced

1 tablespoon prepared horseradish

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced cornichon

1 1/2 teaspoons minced shallot

1 1/2 teaspoons minced capers

1/2 teaspoon celery seeds

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 teaspoon cayenne pepper, plus more to taste

How to Make It

Step 1

Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.

Step 2

Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.

Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.

Make Ahead

Comeback Sauce can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator.

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Review Body: Made this sauce several weeks ago. The family and I put it on everything. It was that good. Made it today using the wrong publications recipe. Big mistake! This one is so much better. Lesson learned.